Wild Mushroom and Gruyère Tart with Fresh Herb Salad

The base of the tart is purchased puff pastry, which makes this dish — served as an appetizer at Lucques — as easy as it is delicious. With the addition of a soup, it could also be a lovely lunch or supper.

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Reviews

I sauteed the mushrooms until they were pretty dry and had no problem with a soggy crust, although I didn't prebake it. Chervil? Couldn't find it and left it off. Possible substitutes from the web included parsley, tarragon, dill weed, parsley sage, or fennel fronds.

I also blind baked for 10 which kept my pastry from being soggy. Used duck fat instead of butter & all chanterelles. Very pretty & delish, I think it's better served warm but it's easy to prep everything in advance, have the crust blind baked & then just top & pop in before you want to serve it.

I made this for friends and I was a little disappointed. I prebaked the crust and it was still soggy. I also didn't think the flavor were particularly a WOW. My husband and friends said they really liked it. I think it was almost too much 'stuff' on top of the puff pastry.

This is a fabulous recipe. I used light sour cream (drained) instead of creme fraiche, doubled the fresh thyme, forgot the scallions, but did add about a teaspoon of finely minced garlic to the mushroom mixture for a little extra oomph.

Took this as an appetizer to celebrate Bastille Day for a true French dinner. I found small 6" square Puff Pastry that worked great. Didn't pre bake and they weren't soggy. I was careful not to overload in the center. Be sure to caramelize onions to add on top after baking. I served them room temperature and everyone raved. Even warmed up the next morning for bfast---very nice!

The Herbs on top are absolutly
necessary to this recipe. Suzanne
Goin is one of my favorite chefs in
America, and every recipe of hers is
perfection. I agree that the pastry
can get soggy if not cooked enough.
I have made this several times for
parties and have had rave reviews.
Use the herbs she suggests for the
salad, as the flavors are perfect
with the tart.

I made this awhile back and had horrid results. I spent quite a bit of time picking my ingredients and spent a small fortune on them - it just looked like a mess and in my opinion, wasn't worth the time and money. To add insult to injury, I served it at a dinner party and nobody took a second piece.

I found this recipe to be very confusing. I only wanted to make the tart, and the salad directions were interspersed with those instructions on my iphone. I downloaded a shopping list - same problem. I'd like to see the recipes separated. I did not prebake the crust as suggested by other readers. Very soggy! I substituted shards of parmigiano reggiano for the gruyere - lovely replacement!

I made this for a party. I didn't have fresh thyme on hand so I used some dried fines herbs when sauteeing the mushrooms. The flavors of the base, mushrooms and cheese go great together. My puff pastry was soggy though, next time I will prebake it before topping.

Seriously this is amazing!! It is absolutely essential, however, to pre-bake the puff pastry and to serve it pretty much right away.
I make it for everyone that tells me they don't like mushrooms. Sure. Sure you don't.

What a delicious tart! I will definataly make this again! I baked it until it was about 3/4 of the way done to take to a party where I finished baking it.
I didn't have ricotta so I used a 5 oz log of goat cheese in istead. Also, I used leek in place of the onion.
Like another reviewer suggested, I cut the puff pastry in half and made two small tarts instead of one big.
Very delicious and a huge hit at our party!!!

This recipe yields a flaky, rustic tart with a rich, earthy filling. The greens are light and lemony to offset richness of the tart. You can use any greens in place of the parsley, arugula and bitter baby greens work well. If you don't like ricotta, you can increase the sour cream to 3/4c and add an extra egg for a tart that is still excellent and tastes similar to the original recipe. Also, Trader Joe's puff pastry uses all butter recipe and yields a much better result than the pepperidge farm puff pastry.

Served this over
fresh greens for my
book club! Everyone
raved. Took into
account past
reviews, i.e. baked
the pastry. I agree
no need to use creme
fraiche. I bought
some and forgot to
add to the ricotta
mixture. I will
make this again and
again.

Fabulously delicious
and definitely a
keeper. Easy enough to
make ahead and then
assemble and pop in
the oven for guests.
I'm experimenting
freezing two uncooked
portions (does creme
fraiche freeze? I
guess I'll find out).
I followed the recipe
exactly (as I always
try to do the first
time).
I did make two simple
changes: grated the
cheese, split the
dough into 8 servings
instead of one tart.
Unfortunately no herb
salad - until I find
some chervil! I
really would like to
try it with the herb
salad but used boston
lettuce instead.
The tarts turned out
exactly like the
picture and despite
the fact I do not have
a convection oven I
had no problems with
soggy dough.
I did make sure to
cook the mushrooms
until dry.
Chantarelles were on
sale so I used only
those.
I forgot to try the
sea salt sprinkle -
but hey there are some
more tarts waiting for
me in the kitchen
since this was just a
trial run!
Definitely one for the
mushroom lover. And definitely not low fat!

Wonderful!! You can save time by not using a processor...just whip the ricotta and sour cream by hand. Also, roll out the dough on the HEAVY baking pan and pop into the fridge while you're preparing everything as it needs to keep cold. A convection oven makes the crust crispy. A tiny bit of sea salt sprinkled over the cooked tart makes the flavors all come out. This one is a keeper.

I wish I had read the
reviews prior to
making this recipe! :(
The flavors were
fabulous; I used
oyster, baby
portabellas and
regular sliced
mushrooms. My local
store was limited in
choices. Next time I
will pre-bake the puff
pastry for 10-15
minutes and I'd
already grated the
gruyere for ease in
spreading it evenly. I
loved the idea to cut
the pastry into
individual serving
sizes, and that might
have helped those
cooks who achieved
a "no-soggy" bottom.
It also probably
looked more
professionally made. I
used a fresh spring
greens salad and my
friends "stand over
the salad bowl and
create as I go" salad
dressing - EVOO, red
wine vinegar and her
special seasonings!
Beautiful
presentation, despite
soggy bottom, lovely
flavors and second
helpings around the
table!

I made this as an appetizer for Mother's Day dinner and it turned out beautifully. The combination of mushrooms was delish and the puff pastry tart was crisp. The contrast of textures was wonderful and I would make this again in the blink of an eye. I found it to be a bit time consuming but well worth the effort. SCRUMPTIOUS!!

I will use a tart pan next time, much easier. Or I'll use individual tart pans. Just couldn't get the puff pastry to roll out for me. I shredded the gruyere after reading your comments and I browned the puff pastry 15 minutes before adding the filling and the mushroom mixture--delish! Will definitely make again as my husband absolutely loved it.